Posts tagged with Arizona Culinary Institute

  • 03
  • Aug2010

The Birth of a Bratwurst

In today’s meat fabrication class on charcuterie, students learned to make pork/veal bratwursts. They started with the grinding of the meat and then encasing it in pork hanks. Students tied them into individual brats, grilled them, and served them at today’s family meal for the students and faculty. Culinary School is Great! Check out the Pictures.

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  • 02
  • Aug2010

Chef Spotlight | Scott Meyer

Chef Scott Meyer, instructor for the Advanced Pastry and Showpieces class, grew up in San Jose, California. His first illustrious career was in the Navy, where he went to language school and learned Russian, thus enabling him to become a Russian interpreter. When it came time to re-enlist, he started looking at other career options and

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  • 22
  • Jul2010

Lobster Lesson #1 Receiving, Blanching and Shocking

ACI Chef Instructor Hamodi Siam demonstrates how to properly receive, identify, blanch and shock fresh lobsters in this 5 minute video. Click here to view Enjoy

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  • 19
  • Jul2010

Getting Fresh

Going green has been a trend that has gained a huge following, and a ton of momentum in the last few years.  Recently, going green has expanded to encompass everything from sustainability to health.  The Slow Food Movement has been the lead in promoting sustainable food production and awareness of “at risk” food.  The Slow Food

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  • 17
  • Jul2010

ACI | Fabricating Fish

Here is a sneak peek inside ACI's Meat Fabrication and Saucier class, taught by Chef Siam. In this video, he gives the students step by step instructions on how to get the best cuts of filet out of a whole grouper fish. Enjoy! ACI | Fabricating Grouper

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